Instant ramen cacio e pepe from Lucky Peach Magazine, Summer 2011 (#1): Ramen (page 69) by David Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on November 10, 2011

    You probably should be a poor college student to try this recipe which I am not but it looked like fun. I had only the"not recommended" brand of instant ramen but that was not the problem. For one package of ramen minus the seasoning packet, you use only one cup of water and add a little olive oil and butter. Bring the water to a boil, add a cup of grated parmesan and stir like crazy. Add the noodles in a block and continue stirring like crazy until the noodles are cooked. As David Chang says, this dish does not keep well. What he does not tell you is that clean up involves major scrubbing and takes a lot longer than preparation. The taste was OK. In fact his idea of only cooking in one cup of water and using butter and olive oil was worthy of repeating. I will try one of the recommended brands of ramen but why not just add the grated cheese to the cooked ramen in your bowl? What is gained by cooking the noodles in the cheese and water?

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